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hydrocolloid

If, however it ends up being this blog in Virginia hating hydrocolloids… sorry to disappoint you all but pick the most delicious sandwich on any menu and there is a 70% chance that they contain hydrocolloids; these are special ingredients which make our food taste better AND stay fresh longer! Molecules are tiny little things that compose plants, and they can hold on to water like nobody's business. Hydrocolloids with water can convert into a thick sticky gel-like texture that smooth and creamy your food.

Food grade hydrocolloids have been in our foods even longer than most people can fathom! It is used in many delicious things — such as pudding, ice cream and salad dressings. This process helps them bind these foods giving it a thicker paste like texture from making read, smooth to eat form. Also, they are good for preventing things like mayonnaise from separating into different components of its structure (eg a layer of water on top) which can be unappetising.

How it enhances texture and shelf life

That is, until you realize that hydrocolloids have helped to change and improve the texture of our foods. Hydrocolloids provide a thickening effect to ice cream, so as I said already they make it creamy. It feels great on your tongue, partly because of its fat content-buffered flavor but mainly it slows down the freezing process so that fewer large ice crystals can grow in tandem with a greater number of small ones. Hydrocolloids can keep packaged foods fresh for longer periods of time meaning that you are less likely to get sick and allow food outlive its expiration date.

Why choose Konlida Med hydrocolloid?

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